healthy salad recipes with brussels sprouts
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Shaved Brussels Sprouts Salad with Roasted Beet + Butternut Squash

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Salad
Servings: 40 m
Author: Danielle Fahrenkrug


  • 2 cups shaved brussels sprouts
  • 1/3 cup finely chopped butternut squash
  • 1/3 cup finely chopped beets
  • 1/2 cup salted pistachios nuts
  • 1/4 cup dried cranberries
  • 1/4 cup goat cheese or blue cheese skip for vegan
  • mint for garnish
  • Creamy Raspberry Dressing:
  • 1 Tablespoon non-dairy plain yogurt or non-fat Greek yogurt
  • 1/3 cup of raspberry dressing or honey mustard dressing


  • For the dressing:
  • Whisk together non-fat Greek yogurt and 1/3 cup of dressing. Set aside.
  • Salad:
  • Preheat oven 400 Degrees F.
  • Peel and cube both beets and butternut squash into 1/2 inch cubes. Line a baking sheet with parchment paper and spread beets and squash over it evenly. Sprinkle with salt and pepper to taste. Roast in the oven for 20-30 minutes, until tender flipping every 10 minutes.
  • Remove from oven and let cool.
  • Slice finely brussels sprouts. Add to a bowl and toss with roasted beets, butternut squash, pistachios, cranberries and dressing. Garnish with optional cheese and mint leaves.


Serving: 2g